Tacos are my go-to food during the week. They are quick to make, yummy to eat, and they can pretty much be made with any ingredient combination. This vegan tacos are super fresh, perfect for summer, and will fill you up! Enjoy the recipe!

I love eating a bit of everything in a bowl. Not only it helps me clean the fridge, but it helps me calm all cravings in one meal. The idea behind building one of these is to mix everything you like (and also what you have), achieving a perfect salad. This bowl is high in protein, fiber, iron and good fats. You’ll be full until dinner! You can also prepare it the day before, or have the ingredients ready for a quick office meal. My only recommendation is to season it just before eat it, so it won’t get soggy. Enjoy the recipe! Tell me your own Quinoa Bowl combinations!

I love soups, and this is one of my favorites! The combination of ginger, butternut squash, coconut and avocado is amazing, not only for the palate, but also because it’s ingredients turn it into a super soup! Ginger is an ingredient that acts as anti-inflammatory, digestive aid, increases metabolism and has essential vitamins and minerals. The freeze-dried coconut, is a product I recently discovered and already can’t live without! It’s an organic, vegan product, that thanks to its cold process, also helps improve digestion and aids in the biosorption of nutrients. If you are in Costa Rica so you can order it in Vitalea, and if you live in Mexico you can get it straight from the provider: Yumma. In Buenos Aires, it’s not easy to find, but you can ask your local “dietética” or replace it for organic shredded coconut! Aside from the incredible benefits of this recipe, it really is delicios! Try it!